Napa Cabbage, Tofu and Luncheon Meat Stew

Ingredients:

1/4 Napa cabbage (cut into bite sized pieces)

1 piece firm Tofu (sliced into pieces)

Luncheon meat (cut into slices)

1/2 carrot (peeled and cut)

Some black fungus (soaked and tear into pieces)

3 cloves garlic (peeled and chopped)

Cooking oil

1/2 tbsp. cornflour + 1 tbsp. water

Seasoning:

1/2 tablespoon light soy sauce
3/4 tablespoon oyster sauce
1 teaspoon dark soy sauce (amount depends on the darkness of your sauce)
1 cup water 

Methods:

1. In a heated wok, add 2 tablespoons cooking oil.  Fry the tofu slices until both sides are light brown, remove onto a plate and set aside.
2. With the remaining oil, lightly fry the Luncheon meat slices, both sides, remove onto a plate and set aside.
3. In the same wok, add more cooking oil if needed.  Saute the chopped garlic until fragrant.  Add the cabbage and carrot and stir fry until slightly softened.
4. Add the Luncheon meat slices and black fungus, and stir-fry everything evenly.
5. Add the seasonings: light soy sauce, oyster sauce and dark soy sauce.  Stir fry until well combined.  Add water and the fried tofu.  Bring to a boil and simmer for 5 minutes to let the flavors combine.  Stir to ensure even cooking.
6. Finally, pour in the cornflour water, stir and cook until the sauce thickens
7. Serve and enjoy!

I adapted this recipe from 'Chinese and South East Asian Cooking' by Haoran Chen with slight adjustments to suit my cooking preference.